Black Bean and White Corn Salsa

The following came from Randy Lee, one of our community gardeners:

Hey All,

Our favorite Salsa (call us weird, unauthentic, whatever) is the Walmart Great Value brand Black Bean and White Corn Salsa.  I found a recipe online that looks like it would be similar (click on the words "recipe online" earlier in this sentence for the link; it's also included as an attachment, too).  We're going to try it when we get our turn at bulk tomatoes.

The  only thing I wasn't familiar with was the "Epazote seasoning." I looked it up, and it is an herb that accompanies the black beans to supposedly relieve them--or us--of (ahem...) gassiness.

It seems there is a bit controversy about it (see links below).  But those in the Mexican / Hispanic culture swear by it.  You can decide for yourselves.  Here are a few articles about it.

http://www.taosherb.com/store/product2812.html

http://i-refuse-to-recede.blogspot.com/2009/10/herb-of-week-epazote.html

http://en.wikipedia.org/wiki/Dysphania_ambrosioides

There are other recipes out there without epazote.  Just Google "Black bean and corn salsa recipes."  Have fun!

Randy & Judy Lee

Salsa Recipe from Kim Badonie

Fellow gardener, Kim Badonie, is sharing her favorite salsa recipe with all of us -- THANKS, Kim!

12 large Roma tomatoes

1 medium onion

1/3 bundle of cilantro

3 Serrano peppers (hot/med) or 3 jalepenos ( med/ mild)

3-4 minced garlic cloves

3 limes (juice & pulp)

1 large bell pepper or 2 Anaheim peppers (bell tastes better)

1/2 to 1 tsp coarse black pepper

2-3 tsp of salt

I felt the need to share based on the Roma's still on the plants. Roma's are sweeter and not watery making them perfect for salsa or sauces. 

Based on what is in our garden. The Roma's are half what I would call a whole. The onions are strong, so start with half the amount of onion

Hope you enjoy.